Swedish Cardamom Rolls
Prep Time:
30 Minutes
Rest Time
1 hour for initial proofing. 1 hour for the final rise.
Cook Time:
15-20 Minutes
Serves:
12-16 Rolls
Level:
Intermediate
About the Recipe
If you’ve never torn into a warm Swedish cardamom roll, prepare to meet the pastry that feels like a hug from a Scandinavian winter morning—soft, fragrant, and impossibly inviting.
Ingredients
For the Dough:
600 grams of bread flour
70 grams of confectioner's sugar
265 grams of whole milk (room temperature)
110 grams of unsalted butter cut into small cubes (room temperature)
5 grams of ground cardamom
7 grams of active dry yeast
1 gram of salt
For the Butter Filling:
75 grams of confectioner's sugar
150 grams of unsalted butter (room temperature)
11 grams of ground cardamom
For the Egg Wash:
50 grams whole egg
30 grams of egg yolk
1 gram of salt
The Recipe!
Step 1: Make the Dough
Warm the milk and butter in a small saucepan or pot over low heat. When the butter is fully melted, take the pan off of the heat and check the temperature of the milk/butter mixture. The temperature should be between 100 degrees and 115 degrees Fahrenheit.
Sprinkle the yeast into the milk/butter mix. Let it sit for 5-10 minutes. You should see bubbles form. This is the yeast activating.
While the yeast is activating, place the flour, sugar, egg, cardamom, and salt into a stand mixer fitted with the hook attachment. Turn on low speed.
With the stand mixer on low speed, pour in the yeast mixture. Mix on low speed until dough comes together.
Turn the stand mixer to medium-high speed and mix the dough for 8-10 minutes. The dough should not stick to the sides of the bowl and be smooth.
Turn the dough out onto a floured surface. Roll into a smooth ball and place back into the mixing bowl. Place a towel over the bowl and let it proof at room temperature for 1 hour or until doubled in size.
For the Butter Mix.
Place the room temperature butter in a microwave safe bowl. If the butter is not soft enough, microwave for 8 seconds to soften.
Sift the powdered sugar and cardamom into the bowl with the butter.
Mix well. It should have to consistency of a thick paste.
For the Egg Wash.
Put all ingredients into a bowl and whisk well.
Take a metal sieve and pour the egg wash through it into a clean bowl. This will help it smooth out and make it easier to brush on later.
Step 2
After the dough has proofed, turn it out onto a floured surface. Roll the dough out into a rectangle shape that is a few millimeters thick.
Spread the butter mixture on half of the dough. Don't go all the way to the edges. You will need to pinch the edges together.
Fold the dough in half (with the crease along the long edge) so there is a pocket of the filling. pinch the edges together to keep the filling inside.
Cut 12-16 even strips of dough.
Take each of the strips, individually, and twist the ends in opposite directions to create a pattern (think the shape of an egg noodle).
Roll up the dough into a circle shape, tucking the ends underneath.
Place the rolls onto a baking sheet lined with parchment paper.
Cover with a towel and proof at room temperature for 1 hour or until doubled in size.
Step 3
Preheat the oven to 375 degrees Fahrenheit.
Egg wash the rolls.
Sprinkle Turbinado sugar on top of each roll.
Place into the oven and bake for 15-20 minutes. Or until golden.
Let cool for 5-10 minutes. Place on cooling rack and let the rolls finish cooling.
Step 4
Eat and enjoy!